I’ve always disliked the phrase “you can’t have your cake and eat it too.” I mean really, what is the point of cake if you can’t eat it?
Wedding cake, I suppose, is one good example of getting to have your cake, for a while at least, before eating it. We almost decided against this tradition of saving a portion of the cake to eat on our one-year anniversary. We were on a pretty tight budget and it seemed rather selfish and wasteful to take away a portion of the cake from our guests just so we could keep it frozen for a year. I wondered if it would even be worth eating after a year.
After surveying several of my friends who took the plunge before me, I learned that the cake will still be edible and pretty good even, if it is properly wrapped before going into the freezer. With this advice and luckily the very good prices from our caterer, Debbie Hoover, we did opt for this tradition.
I imagine it was my godmother who made sure the cake was properly wrapped for cold storage at the end of our reception. We even had leftovers of some of the wonderful guitar-shaped groom’s cake my cousins Penny and Michael made for us. It was quite a treat to enjoy some of these special cakes in honor of our one-year wedding anniversary. So for a time, we did indeed “have our cake,” the best part though was getting to eat it!
I can hardly believe that it has been a full year since our wedding. I was told so often as I was in the process of wedding planning that time will go by so very fast on the wedding day. That was so very true. No one told me that the first year of marriage will also fly by just as swiftly. It truly seems like it was only yesterday.
In honor of our one-year wedding anniversary, Morgan and I took a little trip to Asheville. I have lived in North Carolina my entire life and never been to the famous Biltmore House, so this is what we decided to do to celebrate our anniversary. The house is quite amazing. My favorite thing though was the garden, especially the conservatory. I took probably 100 pictures of the many beautiful plants and flowers.
While on this little anniversary-moon, we, of course, enjoyed several delicious meals. When planning the trip I read about a place called Vortex Doughnuts. They use only local and seasonal ingredients and though it’s a little bit of a walk from the rest of the downtown area, all the travel blogs I read said this place was a must-visit. Morgan and I both ordered the house special which is sprinkled in cinnamon sugar and topped with chocolate swirls. It was wonderful!
Also on the list of must-dine-in places in Asheville is the Tupelo Honey Cafe. This was the one place I really wanted to go while in Asheville, but it is extremely popular and I wasn’t sure we were going to be able to get a table. We lucked out and walked right in and grabbed a seat at the counter overlooking the kitchen. It was a pretty great seat because you got a little sneak peek of all the delicious food being served. Morgan ordered the shrimp and grits, which our server said was one of the most loved items on the menu. Morgan proclaimed it the very best shrimp and grits he’d ever eaten. I was a bit overwhelmed at the menu because everything sounded so delicious. I ended up ordering a vegetable plate, which, I know, sounds rather drab, but it was far from it. The plate consisted of apple-cider braised collard greens with country ham, crispy Brussels sprouts topped with bacon and potato cracklins, which were sort of like very crispy home fries with Parmesan cheese. The Brussels sprouts were the most amazing I’ve ever tasted. For anyone who thinks they don’t like Brussels sprouts, I’m pretty sure these would change someone’s mind in a heartbeat. They were unlike any I’d ever had! I’m thinking a Tupelo Honey Cafe cookbook is now on my wish list.
There were many more things and, of course, restaurants we wanted to see in Asheville so we will most likely be planning another adventure there soon.
Kitsey Burns Harrison is a reporter for The Yadkin Ripple and The Tribune, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter or Instagram @RippleReporterK.